Rosehip Syrup

This vibrant Rosehip Syrup captures the tart and floral essence of fresh rosehips, creating a versatile condiment for both sweet and savory applications. The process involves extracting rich juice from ripe fruit, which is then reduced and sweetened to a perfect balance. The resulting syrup has a beautiful ruby hue and a complex flavor profile that is bright yet soothing. It pairs exceptionally well with sparkling water, gin cocktails, or as a glaze for roasted meats and cheeses. Ideal for autumn harvesting season, this syrup adds a touch of homemade elegance to your pantry.

Cooking Method: Boiling, Stewing

Cuisine: British

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 600

Calories: 439.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Rosehip Syrup captures the tart and floral essence of fresh rosehips, creating a versatile condiment for both sweet and savory applications. The process involves extracting rich juice from ripe fruit, which is then reduced and sweetened to a perfect balance. The resulting syrup has a beautiful ruby hue and a complex flavor profile that is bright yet soothing. It pairs exceptionally well with sparkling water, gin cocktails, or as a glaze for roasted meats and cheeses. Ideal for autumn harvesting season, this syrup adds a touch of homemade elegance to your pantry.

Ingredients

2 pound Ripe rosehips; washed
1 pound Sugar
60 fl Boiling water
30 fl Boiling water

Directions

1
Bring the first batch of water (60 fl oz) to a boil in a large stainless steel or unchipped enamelled saucepan.
2
Press the washed rosehips through a coarse food mill or mincer.
3
Immediately add the crushed rosehips to the boiling water.
4
Bring the mixture back to a boil, then remove from heat and let stand for 15 minutes.
5
Pour the mixture into a scalded jelly bag or fine mesh strainer and allow the juice to drip through into a clean bowl.
6
Return the rosehip pulp in the bag to the saucepan.
7
Add the second quantity of boiling water (30 fl oz) to the pulp.
8
Bring to a boil again, then remove from heat and let stand for another 10 minutes.
9
Strain the second batch of juice into the first batch, pressing gently on the pulp if needed.
10
Pour the combined juice into a clean saucepan and simmer to reduce to the volume of the second water quantity (30 fl oz).
11
Add the sugar to the reduced juice.
12
Stir until the sugar is completely dissolved.
13
Boil the syrup for a further 5 minutes.
14
Pour the hot syrup into sterilized bottles and seal immediately.

Nutrition Facts

Servings 600

Amount Per Serving
Calories 439.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 113.5g38%
Dietary Fiber 0.0g0%
Sugars 113.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use small bottles as the syrup will not keep for more than a week or two once opened.

Sterilize bottles for 5 minutes before filling.

If using corks, seal with melted paraffin or sealing wax for better preservation.

Rosehips are best harvested in autumn when they are fully ripe and red.

Keywords: rosehip, syrup, preserving, british, cocktail, dessert, fruit, tart, floral, homemade, autumn, harvest, glaze, mixer, ruby, extract, reduction, botanical, pantry, seasonal

Read it online: https://www.chefs-mate.com/recipe/rosehip-syrup/